Raw Vegan Carrot Cake With Creamy Cashew Frosting

While most people would pick a chocolate cake towered high and slathered with rich frosting, my favourite cake is carrot cake.

Always has been, always will be.

I love the combination of flavours – the sweet, earthy carrot combined with the creamy frosting, and the gentle hit of spices. I love that it’s not overly-rich (read: I can eat more!), and that it’s not overwhelmingly sweet. Plus, any cake where I get one of my 5-a-day is a bonus for me…!

This Raw Carrot Cake is an absolute dream. Completely vegan and suitable for all intolerances, it’s a delicious feast of a cake t stash in the freezer ready for the ultimate afternoon treat.

Cashew cream frosting is my favourite way to decorate this, although macadamia nut frosting works equally well. I love to make huge batches of coconut cream and then flavour them individually, ready to add to my desserts and breakfasts for that week – this orange cashew cream is a current favourite!

Raw Vegan Carrot Cake With Creamy Cashew Frosting

Ingredients:

For the cashew frosting –

2 cups cashews, soaked 4-6 hours

¼ cup maple syrup

2 tbsp Lucy Bee coconut oil, melted

2 tbsp coconut milk

1 tbsp Sukrin icing sugar

1 tbsp lemon juice

1 tsp vanilla bean powder

Pinch salt

For the cake –

1 cup carrots, peeled and grated

1 cup walnuts

1 cup pecans

½ cup Medjool dates, pitted

½ cup raisins

½ cup dessicated coconut

1/3 cup That Protein pumpkin protein (optional)

1 tbsp coconut sugar

1 tsp vanilla powder

1.5 tsp cinnamon

1 cup toasted, flaked coconut, to decorate (I used Coconut Merchant

Method:

Start by making your frosting by blending together all ingredients until completely smooth (be patient, it may take a while, depending on your blender!), adding a touch more coconut milk if needed. Pour into a bowl and place in the fridge to thicken up.

To make your cake, pulse together the nuts until they break down – don’t blend until they form a meal, it’s good to have a few chunks in this! Add the remaining ingredients and blend until sticking together. Have a taste, and add more spice / sweetener if needed.

Press the cake mixture down into two small springform cake tins (I used 6inch tins), sprinkling over a little coconut flour first – this stops the cake mix sticking to the tins! Place in the freezer to set for at least a few hours.

Once your cakes have firmed up, remove them both from the tin. Spoon a little of the cashew frosting (about 1 tsp’s worth) into the centre of a cake stand or a plate, then lay one of the cakes on top – this keeps it from moving around while you decorate.

Spread some cashew cream onto the top of the cake, then layer with your final carrot cake. Using the remaining cashew cream, decorate the cake, spreading up and around the sides.

Take your coconut flakes and press them onto the cake to decorate (this also adds some delicious crunch and texture). Cut into slices and enjoy! But store any leftovers in the freezer.